Paella

  • Serves 4
  • 2 tablespoons of extra virgin oil
  • 1 onion finely chopped
  • 1 leek finely chopped
  • 1 clove of garlic finely chopped
  • 1/2 red pepper chopped
  • 1/2 green pepper chopped
  • 6 ripe tomatoes or 1/2 tin of baby tomatoes
  • 1 teaspoon of saffron
  • 300g of paella or Arborio rice
  • 100ml dry white wine
  • 750ml chicken stock
  • 2 x chicken breasts, chopped
  • 1 handful of squid, chopped
  • 1 bag of mussels, rinsed and beards removed
  • 150g of monkfish tail, chopped
  • 12 large uncooked prawns
  • 1 teaspoon of paprika
  • 1 handful of parsley chopped
  • 1 teaspoon of freshly ground black pepper
  • Lemon wedges
  • Place the olive oil, onions and leeks in a large pan and fry gently
  • Add the garlic, red and green peppers and continue to fry for about 5 minutes
  • Add the tomatoes, saffron and bay leaves. Continue to fry for another 3 minutes
  • Add the rice and chicken and fry for a minute until the rice is slightly opaque.
  • Add the white wine. Wait 30 seconds then slowly add the chicken stock over a period of 10-15 minutes, making sure it is absorbed by the rice.
  • The rice should be slightly al dente when nearly all the stock has been absorbed.
  • Add the pepper and paprika. Finally add the mussels first, put a lid on the pan if possible to steam them open slightly, then add monkfish, squid and prawns mixing them into the rice.
  • When everything is cooked, which should take 4-5 minutes, remove from the heat, sprinkle with parsley and serve.
  • Garnish with lemon wedges